Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties.

ABSTRACT: Carrot pomace is a valuable, underutilized by-product suitable for obtaining novel foods. The durum wheat dough and pasta network structure is affected by fiber-rich ingredients like carrot pomace, leading to changes in rheological and texture parameters. In this context, this paper aimed to evaluate the rheological, textural, and color properties of durum wheat dough and pasta as affected by different varieties and addition levels of carrot pomace. For this purpose, oscillatory dynamic rheological tests, compression mechanical texture evaluation, cooking behavior observation, and reflectance color measurements were made. The results indicated that carrot pomace has a strengthening effect on the durum wheat dough protein-starch matrix, while the maximum creep compliance decreased with the

SUBMITTER: Luca MI 

PROVIDER: S-EPMC12294662 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature